Best 8 Orange Ginger Spread Recipes

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
• Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
• Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

CREAMY ORANGE-GINGER DRESSING

Steps:

• In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.

FLUFFY ORANGE SPREAD

Steps:

• In a small bowl, beat cream cheese and orange juice until smooth and creamy. Add sugar and orange zest; mix well. Serve with bread, bagels or toast. Store in the refrigerator.

ORANGE-GINGER SPREAD

Steps:

• In a small bowl stir together all ingredients.

WALNUT DATE SPREAD

Steps:

• In a food processor, combine dates and nuts; cover and process until finely chopped. While processor is running, add orange juice until blended.

ORANGE-GINGER ROUNDS

Steps:

• Place two 12-by-16-inch pieces of parchment on a work surface. Divide dough in half; form each half into a rough log on parchment. Fold parchment over dough; using a ruler, roll and press dough into a 1 1/2-inch cylinder. Wrap. Chill at least 3 hours.
• Heat oven to 350 degrees. Line two baking sheets with parchment. Spread crystallized ginger on a work surface. Unwrap logs; roll in ginger to coat. Cut logs into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

ORANGE GINGER BREAD

Steps:

• Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.

ORANGE GINGER FROSTING

Steps:

• Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and confectioners' sugar, beat until well combined and fluffy, about 2 minutes more. Add orange zest, grated ginger, and salt. Beat an additional 5 minutes.